coffee is to be used stand the jug in a saucepan
of water or a bainmarie and place the outer vessel over the fire
till the water contained in it boils. The coffee in this way is
gently brought to the boiling point without violent ebullition, and
we get the maximum extract without any loss of aroma.

Always make your coffee strong. _Cafe au lait_ is much better if
made with one-fourth strong coffee and three-fourths milk than if
made half-and-half with a weaker coffee; this is evident.

It is a mistake to suppose that coffee can not be made without a
great deal of costly and cumbersome apparatus.

THE CONTINENT. Rossignon has given us a general view of coffee making on
the continent of Europe in the middle of the nineteenth century. He
says:

Formerly small bags of baize were used to percolate coffee. The
water was poured on the coffee, and when they were new the coffee
percolated through them was pretty good, but when they had been
used a few times they became greasy and it was very difficult to
clean them by any means. The greasy baize altered the quality of
the coffee, and in spite of all efforts to keep it clean the coffee
had a tarnished appearance very disagreeable to the view. Very few
persons use them at present. The apparatus most in use for the
percolation of coffee is a tin coffee-pot composed of two parts.
The upper one has a filter or sieve on which the coffee powder is
placed and through which the filtered coffee must pass. Boiling
water is poured on the coffee. The liquor which percolates falls in
the second part. Then the upper part is removed and the coffee is
ready as a beverage. There are very many systems of coffee pots.
One of the best is the Russian one, which consists of a receptacle
composed of two parts resembling two halves of an egg screwed
together. One part contains the hot water and the other the ground
coffee. In the center there is a filter. Turning the pot upside
down the percolation takes place very slowly and no aroma is lost.

The tin plate which is generally used to make the coffee pot has
many drawbacks. One of them is the dissolution of iron which takes
place after it has been used for a short time.

The quality of coffee, as a beverage, depends principally on the
degree of heat of the water. Experience has shown th